If you’re craving a hearty, soul-warming bowl that combines creamy comfort with zesty flair, look no further: White Bean Chicken Chili absolutely delivers! This easy, crowd-pleasing recipe is loaded with tender chicken, white beans that soak up every ounce of flavor, a gentle kick from green chiles, and that irresistible creamy finish. It’s wholesome enough for busy weeknights, cozy enough for a chilly weekend, and somehow feels like a special occasion every time you serve it. Get ready to enjoy your new favorite twist on chili—whether you’re a first-timer or a seasoned chili-lover, this is one pot you’ll want on repeat.
Ingredients You’ll Need
Simple, everyday ingredients are truly the backbone of this White Bean Chicken Chili. Every component brings its own unique flavor, color, or creaminess, and when they come together, it’s absolutely magical.
- Olive oil: Helps the onions soften and unlocks the flavor of the spices right from the start.
- Onion: Adds sweetness and depth as the aromatic heart of the chili.
- Garlic: Brings a punchy, earthy base that makes every spoonful irresistible.
- Diced green chiles: Deliver a subtle heat and classic Southwestern tang—add more for extra kick!
- Ground cumin: Earthy and slightly smoky, it’s essential for authentic chili flavor.
- Dried oregano: Adds a herbal, fragrant lift that pairs beautifully with chicken and beans.
- Chili powder: Provides gentle warmth and a little extra color.
- Ground coriander: Lends a citrusy undertone that balances out the richness.
- Cooked shredded chicken: Use rotisserie or leftover chicken for maximum convenience and tenderness.
- White beans: The creamy star of this chili, they soak up every bit of flavor and add protein and fiber.
- Chicken broth: The savory backbone that keeps this chili delightfully brothy yet hearty.
- Sour cream: Gives that signature creamy finish—substitute Greek yogurt for a lighter touch!
- Half-and-half or milk: Adds extra silkiness and richness without making the dish too heavy.
- Salt and pepper: These pantry staples let you dial in the seasoning perfectly to taste.
- Lime juice: A squeeze of fresh citrus at the end brightens the whole pot.
- Chopped fresh cilantro, shredded cheese, and sliced jalapeños: Totally optional, but they make the toppings vibrant, fresh, and (if you like) delightfully spicy.
How to Make White Bean Chicken Chili
Step 1: Sauté the Aromatics
Begin by warming the olive oil in a large pot over medium heat. When the oil has a gentle shimmer, add the chopped onion and let it soften for about 4 to 5 minutes. This slow cook draws out natural sweetness, setting a tasty foundation. When the onion turns translucent, toss in the minced garlic and cook for just a minute more—that quick hit is enough to make your kitchen smell absolutely amazing.
Step 2: Toast the Spices
Stir in the diced green chiles, ground cumin, dried oregano, chili powder, and coriander. Let everything cook together for another 1 to 2 minutes. Toasting the spices in this step wakes up their flavors, making your White Bean Chicken Chili wonderfully fragrant and flavorful from the very start.
Step 3: Simmer the Chili
Add the shredded chicken, drained white beans, and chicken broth, stirring gently to combine. Bring the pot to a simmer and maintain a very gentle bubbling for 15 to 20 minutes. During this time, flavors meld, and the broth gets just the right amount of richness. You’ll notice everything softens into a beautiful, hearty chili.
Step 4: Make It Creamy
Reduce the heat to low—now it’s time for the magic touch! Stir in the sour cream and half-and-half (or milk). This transforms the chili into a creamy, luscious masterpiece. Heat for an additional 5 minutes without letting it boil (to keep things silky and smooth), stirring regularly.
Step 5: Season & Brighten
Taste your chili, then add salt, pepper, and a generous squeeze of lime juice. This final touch balances the dish, cutting through richness and tying every flavor together. Give it one last stir, and you’re ready to serve.
How to Serve White Bean Chicken Chili
Garnishes
Whether you love a loaded bowl or something simple, toppings can make your White Bean Chicken Chili shine! Try a shower of chopped fresh cilantro, a sprinkle of shredded cheese, and sliced jalapeños for a spicy twist. Even a dollop of extra sour cream or Greek yogurt makes every spoonful a little creamier and a lot more festive.
Side Dishes
A steaming bowl of this chili is almost a meal in itself, but it plays so well with sides! A basket of warm cornbread, crisp tortilla chips, or a sliced baguette is perfect for dipping. If you’re in the mood for freshness, serve with a crisp green salad or crunchy slaw on the side to balance the creamy chili.
Creative Ways to Present
For a fun twist, ladle White Bean Chicken Chili into individual mugs topped with all your favorite fixings for a party. You can also serve it over baked potatoes, in bread bowls, or as a filling for burritos or tacos. However you present it, this cozy chili always feels like a special treat!
Make Ahead and Storage
Storing Leftovers
Leftover White Bean Chicken Chili keeps beautifully! Let it cool to room temperature, then transfer to an airtight container. It stores well in the fridge for up to four days—perfect for meal prep or noshing on all week.
Freezing
This chili is wonderfully freezer-friendly. Just portion cooled chili into freezer-safe containers, leaving a little space for expansion. Label and freeze for up to three months. Thaw overnight in the fridge or gently reheat straight from frozen in a saucepan.
Reheating
To reheat, place the chili in a pot over medium-low heat, stirring occasionally until warmed through. If it thickens too much, add a splash of chicken broth or milk to help restore that beautiful creamy texture. Microwave reheating works great for individual bowls, too!
FAQs
Can I make White Bean Chicken Chili in a slow cooker?
Absolutely! Simply sauté the onions and garlic beforehand, then add all ingredients except the sour cream and half-and-half to the slow cooker. Cook on low for 4 to 6 hours. Stir in the dairy at the end and heat through, making sure not to boil.
What kind of chicken works best for this recipe?
Rotisserie or leftover roasted chicken are both fantastic choices since they’re tender and shred easily. You can also use poached or even grilled chicken for a slightly different flavor. Just be sure to shred or chop the chicken before adding to the chili.
How do I make my White Bean Chicken Chili spicier?
To ramp up the heat, add extra diced green chiles, toss in a pinch of cayenne or a chopped jalapeño, or increase the chili powder. Taste as you go so it’s just right for you!
Can I use different beans besides white beans?
Definitely! Cannellini, Great Northern, or navy beans are ideal, but you could try pinto or even black beans for a fun variation. Just know that different beans may change the chili’s texture a bit, but it’s still delicious.
Is it possible to make this dairy-free?
Yes! Swap out the sour cream for a dairy-free alternative (like coconut yogurt or a plant-based sour cream) and use unsweetened non-dairy milk in place of half-and-half. The result is still rich, creamy, and totally satisfying.
Final Thoughts
If you’re searching for a fresh, flavorful, ultra-comforting dinner, give this White Bean Chicken Chili a try. It stands out for both its creamy texture and its zesty, Southwestern spirit—a true favorite guaranteed to warm hearts and bellies. Let this dish become your new go-to for everything from cozy weeknights to casual gatherings. Can’t wait for you to taste the magic in every bowl!
PrintWhite Bean Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of White Bean Chicken Chili. This creamy and hearty chili is packed with tender shredded chicken, white beans, and a flavorful blend of spices. Topped with fresh cilantro, cheese, and jalapeños, it’s a satisfying meal that’s perfect for chilly days.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 3 cups cooked shredded chicken
- 2 cans (15 oz each) white beans (drained and rinsed)
- 3 cups chicken broth
Additional Ingredients:
- 1/2 cup sour cream
- 1/2 cup half-and-half or milk
- Salt and pepper to taste
- Juice of 1 lime
- Chopped fresh cilantro
- Shredded cheese
- Sliced jalapeños for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, sauté onion until soft, then add garlic.
- Add Flavor: Stir in green chiles, cumin, oregano, chili powder, and coriander.
- Combine Ingredients: Add chicken, white beans, and broth. Simmer for 15–20 minutes.
- Finish and Serve: Stir in sour cream, half-and-half. Season with salt, pepper, and lime juice. Serve hot with toppings.
Notes
- Rotisserie chicken works well in this recipe.
- To increase spiciness, add more chiles or cayenne.
- For a lighter option, use Greek yogurt instead of sour cream.
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